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Close-up of a moist Bakery Style Banana Muffins with a golden crumb topping cooling on a wire rack.

Banana Muffins (Bakery Style)

These bakery-style banana muffins feature tall domes and a tender crumb, perfect for a quick and delicious breakfast or snack. They are easy to make and taste like they came straight from a bakery.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 15 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 281
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups ripe bananas well-mashed (about 3 large)
  • 0.25 cup avocado oil or vegetable oil or canola oil
  • 0.25 cup unsalted butter melted and cooled
  • 0.5 cup sugar
  • 0.5 cup light brown sugar tightly packed
  • 2 large eggs room temperature
  • 0.25 cup buttermilk room temperature
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Streusel Topping (optional)
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.25 teaspoon salt
  • 0.25 cup unsalted butter cold

Equipment

  • Muffin tin
  • Paper liners
  • Large bowl
  • Fork
  • Potato masher
  • Medium-sized bowl
  • Pastry cutter

Method
 

  1. Preheat your oven to 425F (220C) and line a muffin tin with paper liners.
  2. Mash the ripe bananas in a large bowl using a fork or potato masher until they are well-mashed.
  3. Add the oil and melted butter to the mashed bananas and stir well.
  4. Stir in the sugars until they are well-combined.
  5. Add the eggs, buttermilk, and vanilla extract, then stir well. Set this mixture aside.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet batter and gently fold them in until just combined. Do not over-mix the batter.
  8. Portion the batter into the prepared muffin tin, filling each liner about ¾ of the way full. Set aside and prepare your Streusel topping.
  9. To make the Streusel topping, combine the flour, brown sugar, and salt in a medium-sized bowl and stir with a fork.
  10. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
  11. Sprinkle the streusel topping evenly over each muffin.
  12. Bake the muffins at 425F (218C) for 8 minutes. Then, reduce the oven temperature to 350F (175C) without opening the oven door or removing the muffins. Bake for another 7-8 minutes.
  13. Test for doneness by inserting a toothpick into the center of the largest muffin. It should come out clean or with a few moist crumbs, but no wet batter.
  14. Allow the muffins to cool before enjoying.

Nutrition

Calories: 281kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 42mgSodium: 173mgPotassium: 185mgFiber: 1gSugar: 24gVitamin A: 247IUVitamin C: 2mgCalcium: 44mgIron: 1mg

Notes

This recipe makes about 15 muffins. Most muffin tins hold 12 muffins, so you may need to bake in two batches or use an extra tin. Feel free to add nuts or chocolate chips to the batter at the end.

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